Bibimbap + Bulgogi

I got some Ggoh-choo-jahng (Korean chili sauce) from my brother, who travels frequently to Seoul. This is just what I need to fulfill my craving for some hot spicy Korean food in this rainy weather. Two things on my mind, Bibimbap and Sondobu. I couldn’t resist seeing the Bibimbap picture from Kelly Siew Cooks
so the decision was to make Bibimbap. It was a good decision because there is a lot of vegetables in the ingredients and it turned out that my daughter loved it so much.

The preparation is not complicated but with a little effort because you have to prepare all one by one. Bibimbap is incomplete without the Bulgogi, so I am adding the recipe down here. Really, great to eat. Light and tasty

How to prepare:
-marinate the thin cut sirloin with soy sauce, sugar, sesame oil, garlic paste and put in the freezer for 20 minutes
-take out and let it come to room temperature
-heat pan and toast sesame seed until fragrant, take out and set aside
-in the same pan add some vegetable oil and fry the marinated bulgogi
-make sure you place the meat one by one because it can stick and curdle

How to assemble:
– place the rice and spread evenly in a bowl or bibimbap hot bowl
– assemble the bibimbap vegetables and meat in the outer part of the bowl
– spread some Ggoh-choo-jahng on top of the rice in the middle
– add the fried egg on top of the Ggoh-choo-jahng
– heat the bibimbap bowl